I am not even sure how to describe this sauce…I’ll try…it has large pieces of blackberry floating in a lemony, but sweetened sauce with a hint of rich coconut…how did I do? Not great…this sauce was really good…that doesn’t quite capture it. All I can say is that it was a perfect complement to the Lemony Pound Cake I made on Thursday night. It would also be great on a sundae or even on Saturday morning pancakes. Also, I would usually use some butter in a sauce like this, but this time I decided on using coconut oil. It was a good call!
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Here are the ingredients:
12 ounces of Fresh Blackberries
2 tablespoons, Coconut Oil
2 tablespoons, Blackberry Jam
3 tablespoons, Sugar
1 pinch of Salt
First melt the coconut oil and then add in your blackberries.
Cook the mixture for 10 minutes on medium low heat and then add in the rest of the ingredients.
Cook for an additional 15 minutes on a low simmer, until the blackberries begin breaking down a bit.
Serve alongside Lemony Pound Cake…or really, just about anything. 
Here is how I served it…
Blessings!
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That looks great! Coconut oil is a great substitute, and so good for you. That sauce would be de-lish on some vanilla bean ice cream
Nikki, I was thinking the same thing about the vanilla bean ice cream.
And…maybe topped with a little toasted coconut 
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Yum! The photo of the cream and sauce reminded me of the scones we enjoy at tea time on cruise ships. I highly recommend that you do a scones + devonshire cream + lemon curd post some day
That is a GREAT idea Susan!
I will put that on the list (in my mind 
)!